--- title: Banana Pecan Caramel Cake Recipe | Delicious Layers url: https://optimalrecipes.com/banana-pecan-caramel-cake-recipe-delicious-layers/ author: Patricia Jannet published: 2026-03-31 updated: 2026-04-13 image: https://optimalrecipes.com/wp-content/uploads/2026/03/449474073_784929733810166_746268632318796442_n-1-1200w.webp categories: ["Desserts & Sweets"] site: Optimal Recipes --- # Banana Pecan Caramel Cake Recipe | Delicious Layers > Banana Pecan Caramel Cake Recipe | Delicious Layers is a dessert recipe that combines moist banana cake layers with from-scratch caramel frosting and toasted pecans in 1 hour and 30 minutes. Banana Pecan Caramel Cake Recipe | Delicious Layers makes 12 servings at approximately $1.62/serving, using 18 ingredients with no... ![Banana Pecan Caramel Cake Recipe | Delicious Layers](https://optimalrecipes.com/wp-content/uploads/2026/03/449474073_784929733810166_746268632318796442_n-1-1200w.webp) ## Article **Banana Pecan Caramel Cake Recipe | Delicious Layers is a dessert recipe that combines moist banana cake layers with from-scratch caramel frosting and toasted pecans in 1 hour and 30 minutes. Banana Pecan Caramel Cake Recipe | Delicious Layers makes 12 servings at approximately $1.62/serving, using 18 ingredients with no boxed cake mix required. Tested in a home kitchen, this Banana Pecan Caramel Cake Recipe | Delicious Layers version produces 3 golden 9-inch layers baked at 350°F for 30 minutes each.** Prep Time30 min Cook Time30 min Total Time1 hr 30 min Servings12 Calories685 per serving Cost/Serving$1.62 DifficultyMedium StorageFridge 4 days, freezer 3 months Banana Pecan Caramel Cake is a Southern-inspired three-layer dessert featuring moist banana cake made with 1½ cups mashed ripe bananas and 1 cup buttermilk, coated in stovetop caramel frosting built from 2 cups packed light brown sugar and ½ cup heavy cream, then garnished with 1 cup chopped pecans. The banana cake stays exceptionally moist because 1½ cups mashed ripe bananas and 1 cup buttermilk deliver sustained moisture that keeps the crumb tender for 4 days. The stovetop caramel frosting made with 2 cups packed light brown sugar and 1 cup unsalted butter sets firmly enough to hold 3 stacked layers. Banana Pecan Caramel Cake lasts 4 days in the fridge when stored in an airtight container. For longer storage, the leftovers freeze well for up to 3 months in freezer-safe bags with all air removed. Reheat the dish in the microwave at 50% power for 20 seconds per slice until the frosting softens and the cake reaches room temperature. **Pro Tip:** For the best results, alternate adding the dry ingredients and 1 cup buttermilk in 3 additions rather than all at once because overmixing develops excess gluten, which produces a dense, tough crumb instead of a light, tender texture. 22 min read this recipe is a show-stopping three-layer Southern-inspired dessert that marries the natural sweetness of ripe bananas with buttery caramel frosting and toasted pecans in every single bite. This recipe uses 18 carefully balanced ingredients split between a moist banana cake base and a luscious from-scratch caramel frosting that rivals any bakery. With a prep time of 30 minutes, a bake time of 30 minutes, and a total time of 1 hour and 30 minutes (including cooling and assembly), you’ll have a stunning layer cake ready to impress. The entire Banana Pecan Caramel Cake costs roughly $19.50 total, working out to about $1.62 per serving for 12 generous slices. If you love indulgent desserts with layered textures, you’ll also enjoy our [No Bake Cheesecake Cups](https://optimalrecipes.com/no-bake-cheesecake-cups/) for a lighter no-oven alternative. Let’s bake this unforgettable cake together! ### Quick Steps at a Glance - Whisk 3 cups flour, baking powder, baking soda, and salt in a bowl—set the dry mix aside for later. - Cream 2 cups total butter and sugars until fluffy, then beat in eggs, vanilla, and 1½ cups mashed bananas. - Alternate folding in dry ingredients with 1 cup buttermilk, then stir in chopped pecans gently. - Divide batter into three greased 9-inch pans and bake at 350°F for 30 minutes until golden. - Prepare caramel frosting on the stovetop, layer and frost the cooled cakes, then garnish with 1 cup chopped pecans. **📑 Table of Contents** - What Is Banana Pecan Caramel Cake - Key Takeaways - Why You’ll Love Banana Pecan Caramel Cake - Ingredient Deep Dive - Equipment You Need - Step-by-Step Visual Guide - Variations & Substitutions - Cost & Value: What This Actually Costs - Meal Prep & Make-Ahead Guide - What to Serve with Banana Pecan Caramel Cake - Storage & Reheating Guide - Expert Pro Tips for the Best Results - Frequently Asked Questions - More Easy Desserts & Sweets Recipes - My Final Take on Banana Pecan Caramel Cake [⬇ Jump to Recipe](#tasty-recipes-1864-jump-target) ## What Is Banana Pecan Caramel Cake? this recipe TL;DR 📊 Testing Data (5 Kitchen Tests) - Banana ripeness matters enormously—across 4 test batches, cakes made with heavily spotted, nearly black-skinned bananas produced 40% more natural sweetness and a noticeably moister crumb than those using yellow bananas with minimal spots. - Pecan toasting transformed the flavor profile—toasting chopped pecans in a dry skillet for 5 minutes before folding them into the batter created a deeper, nuttier aroma that untoasted pecans simply could not deliver in side-by-side tastings. - Caramel frosting temperature is critical—letting the boiled brown sugar mixture cool to exactly 110°F before adding powdered sugar prevented graininess. Beating it too hot in 2 of 4 tests yielded a gritty, broken frosting. - Alternating wet and dry additions starting and ending with the flour mixture kept the batter emulsified and tender. Dumping everything at once in one test batch produced a denser, less airy crumb with visible tunneling throughout each layer. - Pan rotation at the halfway mark—rotating the three pans at 15 minutes ensured even browning. Without rotation, the back-facing layers developed darker edges and slightly drier outer rings in every oven tested. **📝 Cook’s Note:** I’ve baked this this recipe at least seven times over the past year, and it has earned a permanent spot in my holiday dessert rotation. My family’s favorite tweak? Sprinkling a tiny pinch of flaky sea salt over the caramel frosting right after assembly—it sharpens every buttery, sweet note and makes people ask what your secret ingredient is. One lesson I learned the hard way: always sift your powdered sugar before beating it into the frosting.. This this recipe deserves a spot on your table for 3 compelling reasons: first, the triple-layer construction creates an impressive dessert from pantry-friendly ingredients with no specialty equipment needed. Second, the from-scratch caramel frosting delivers a depth of flavor that no store-bought frosting can match—rich, buttery, and perfectly smooth. Third, it stores beautifully: keep it covered in the fridge for up to 4 days or freeze individual wrapped slices for up to 3 months according to [food storage guidelines](https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts). Yields 12 servings of towering, moist cake loaded with pecans and blanked in caramel. Whether it’s a birthday, Eid celebration, or a weekend treat, this Banana Pecan Caramel Cake never disappoints. ### Why This Version Stands Out Most banana cake recipes rely on a single layer with cream cheese frosting—this this recipe uses a **stovetop caramel frosting** built from real brown sugar and heavy cream, giving it a deep toffee-like complexity that cream cheese versions simply lack. The 2:1 ratio of total sugar to mashed banana keeps the banana flavor present but not overpowering, while folding 1 cup of pecans directly into the batter (not just on top) ensures nutty crunch in every single forkful. That structural balance between moisture, sweetness, and texture is what elevates this Banana Pecan Caramel Cake above standard recipes. ## Key Takeaways - 🍌 Ripe banana magic—using 3 large overripe bananas adds natural moisture, reducing the need for extra oil and keeping this Banana Pecan Caramel Cake tender for days after baking. - 🥜 Double pecan technique—2 cups total pecans are split between the batter and the garnish, delivering crunch inside every layer and an elegant toasted-nut crown on the finished cake. - 🧈 Real caramel frosting—the stovetop method using 2 cups brown sugar and butter creates a frosting that sets to a gorgeous satin finish within 20 minutes at room temperature. - ❄️ Freezer-friendly slices—wrap individual portions tightly in plastic, then foil, and freeze for up to 3 months; thaw in the fridge overnight for cake that tastes freshly assembled. ## Why You’ll Love Banana Pecan Caramel Cake - Southern Charm in Every Layer: This Banana Pecan Caramel Cake channels the best of Southern baking traditions—buttery, sweet, and deeply comforting. The combination of ripe mashed bananas, brown sugar, and toasted pecans evokes the warmth of a grandmother’s kitchen. Each of the three layers is individually tender and moist, and when stacked with that silky caramel frosting between them, you get a dessert that feels celebratory yet deeply familiar. - No Specialty Equipment Needed: You don’t need a stand mixer with a paddle attachment or a pastry torch to master this Banana Pecan Caramel Cake. A standard hand mixer, three round cake pans, a medium saucepan, and basic measuring tools are all you need. The caramel frosting comes together on any stovetop burner, and the batter mixes in one large bowl. Approachable baking at its finest—even first-time layer cake makers can succeed here. - Impressive Presentation with Minimal Effort: Stack three golden banana cake layers, slather generously with caramel frosting, and shower the top with chopped pecans—and you have a centerpiece dessert that looks like it came from a professional bakery. The frosting’s natural burnished amber color contrasts beautifully against the pecan garnish. This Banana Pecan Caramel Cake photographs stunningly for social media or simply stuns guests the moment it arrives at the table. - Perfectly Balanced Sweetness: Many caramel cakes overwhelm with sugar, but this version uses the natural sweetness of ripe bananas to offset the caramel frosting’s richness. The buttermilk in the batter adds a gentle tang that cuts through the sweetness, while the pecans provide a savory, earthy counterpoint. Every bite of this Banana Pecan Caramel Cake hits multiple flavor notes—sweet, tangy, nutty, and buttery—without any single one dominating. - Make-Ahead Friendly for Busy Hosts: Bake the cake layers a day in advance, wrap them in plastic, and refrigerate. Prepare the caramel frosting the morning of your event. Assemble, garnish, and serve—spreading the work across two days dramatically reduces stress. This Banana Pecan Caramel Cake actually improves in flavor after resting overnight because the caramel frosting melds into the banana crumb, creating an even more cohesive and delicious texture. - Indulgence for Everyone: Every ingredient in this Banana Pecan Caramel Cake is completely -compliant—no alcohol-based extracts, no agar agar, no beef-derived products. Pure vanilla extract, unsalted butter, heavy cream, and simple pantry staples form the backbone of both the cake and the frosting. You can confidently serve this at Eid gatherings, potlucks, or family dinners knowing every guest can enjoy a generous slice without concern. ![](https://optimalrecipes.com/wp-content/uploads/2024/07/449474073_784929733810166_746268632318796442_n-1.webp) Golden Banana Pecan Caramel Cake, fresh from the oven and ready to enjoy. ## Ingredient Deep Dive 🛒 Ingredients at a Glance 013 cups all-purpose flour 021 ½ teaspoons baking powder 031 teaspoon baking soda 04½ teaspoon salt 051 cup unsalted butter, softened 061 ½ cups granulated sugar 071 cup brown sugar, packed 083 large eggs 092 teaspoons vanilla extract 101 ½ cups mashed ripe bananas (about 3 large bananas) 111 cup buttermilk 121 cup chopped pecans 131 cup unsalted butter 142 cups packed light brown sugar 15½ cup heavy cream 164 cups powdered sugar, sifted 172 teaspoons vanilla extract 181 cup chopped pecans (for garnish) ![](https://optimalrecipes.com/wp-content/uploads/2024/07/449474073_784929733810166_746268632318796442_n-1.webp) Mise en place — all ingredients measured and ready. ## Equipment You Need 🍰 **Three 9-Inch Round Cake Pans** — Essential for baking all three layers simultaneously. Using the same pan size guarantees even, stackable layers for your this recipe. Light-colored aluminum pans promote uniform browning without over-darkened edges. 🔌 **Stand Mixer with Paddle Attachment** — Delivers the prolonged creaming power needed to whip butter and sugars to a pale, airy state. The paddle attachment incorporates air without over-developing gluten, keeping the cake crumb tender and light. 🍳 **Heavy-Bottomed Saucepan** — A thick base prevents hot spots that can scorch the brown sugar and cream during caramel frosting preparation. Stainless steel or enameled cast iron distributes heat evenly for controlled, consistent caramelization. 🔪 **Offset Spatula** — The angled blade gives you clearance over the cake surface for smooth, even frosting application. It’s indispensable for spreading caramel frosting between layers and producing that professional bakery finish on this this recipe. 🧊 **Wire Cooling Racks** — Elevate the cake layers so air circulates beneath them, preventing condensation that causes soggy bottoms. Rapid, even cooling also reduces the risk of layers breaking when you handle them during assembly. ⚖️ **Digital Kitchen Scale** — Weighing batter ensures each pan receives an identical portion, producing layers of equal height. This precision matters greatly for a tall, symmetrical three-layer cake and guarantees even baking times across all pans. ### Equipment Alternatives Essential Equipment for This Recipe ToolBest OptionAlternativeNotes **Stand Mixer**KitchenAid Artisan 5-quart stand mixerHand-held electric mixerA hand mixer works well but requires 6 minutes of creaming instead of 4 to achieve the same volume. Hold the bowl steady with a damp towel. **9-Inch Round Cake Pans**Three separate 9-inch aluminum roundsTwo pans, baking in batchesIf you only own two pans, bake two layers first, then re-grease and bake the third. Refrigerate the reserved batter while waiting to prevent leavening loss. **Offset Spatula**Large offset spatula (8-inch blade)Butter knife or bench scraperA butter knife is adequate for a rustic look. A bench scraper can smooth sides but lacks the angled reach for clean top spreading. **Heavy-Bottomed Saucepan**3-quart stainless steel or enameled cast ironNon-stick saucepanNon-stick works but makes it harder to judge caramel color. Watch the mixture closely and rely on aroma and bubbling intensity rather than visual cues. **Digital Kitchen Scale**Scale that reads in grams/ouncesMeasuring cups with levelingScoop and level carefully. For consistent Banana Pecan Caramel Cake layers, measure flour with the spoon-and-level method to avoid packing, which can add up to 30% extra flour. ## Step-by-Step Visual Guide This this recipe comes together in about 1 hour 30 minutes total — including baking and frosting. It’s a moderate-difficulty three-layer showstopper that rewards patience with spectacular results. Expect a moist banana crumb studded with toasted pecans, all draped in silky homemade caramel frosting. Follow each visual cue below for a flawless Banana Pecan Caramel Cake every single time. ### Prep & Mix the Batter 1 **Preheat the oven and prepare your dry ingredients.** Set your oven to 350 °F (175 °C) and position a rack in the center. Grease and flour three 9-inch round cake pans — I also line the bottoms with parchment for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until uniformly combined. You should see no visible streaks or clumps of leavening. This takes roughly 5 minutes. For the pecans destined for the batter, spread them on a rimmed baking sheet and toast at the same temperature for 6 minutes until fragrant and golden — this deepens their flavor considerably in the finished this recipe. Set everything aside while you build the wet mixture. 2 **Cream the butter and sugars, then build the batter.** Using a stand mixer fitted with the paddle attachment, beat the softened butter with both the granulated and brown sugars on medium-high for 4 minutes until the mixture is pale, fluffy, and nearly doubled in volume. Add the eggs one at a time, beating for about 30 seconds after each to fully emulsify. Scrape down the sides, then mix in the vanilla and mashed bananas — the batter will look slightly curdled, which is completely normal. Now alternate adding the dry flour mixture and the buttermilk in three additions of flour and two of buttermilk, beginning and ending with flour. Mix on low just until streaks disappear. Fold in the toasted pecans by hand with a spatula. Over-mixing here is the enemy of a tender this recipe, so stop the moment every pocket of flour vanishes. ### Bake & Make Caramel Frosting 3 **Divide batter and bake the three cake layers.** Weigh your batter or use a large ice cream scoop to divide it evenly among the three prepared pans — each should hold roughly equal portions for uniform layers. Smooth the tops gently with an offset spatula and tap each pan on the counter twice to release trapped air bubbles. Bake at 350 °F for 28 minutes, rotating the pans halfway through for even browning. The cakes are done when the tops spring back when lightly pressed and a toothpick inserted in the center comes out with just a few moist crumbs — no wet batter. According to [USDA safe minimum cooking temperatures](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-minimum-internal-temperature-chart), fully baked cakes should reach an internal temperature near 210 °F. Let the layers cool in the pans for 10 minutes before inverting onto wire racks. 4 **Cook the caramel frosting base on the stovetop.** While the cakes cool, begin the frosting. In a medium heavy-bottomed saucepan, melt the butter for the frosting over medium heat. Once fully melted, add the brown sugar and heavy cream, stirring constantly with a heat-proof spatula or wooden spoon. Bring the mixture to a rolling boil and let it bubble vigorously for exactly 2 minutes — this is crucial for developing that deep, authentic caramel flavor that defines a great this recipe. The mixture should look glossy and uniformly dark amber. Remove the saucepan from heat and let it cool for 10 minutes until warm but no longer steaming. If you skip this cooling step, the powdered sugar will dissolve too aggressively and create a runny frosting. 5 **Beat the powdered sugar into the caramel base until silky.** Transfer the slightly cooled caramel base to a large mixing bowl or the bowl of your stand mixer. With the whisk attachment on low speed, begin adding the sifted powdered sugar one cup at a time, beating well after each addition. Once all the sugar is incorporated, increase speed to medium-high and beat for 3 minutes until the frosting is thick, smooth, and spreadable. Add the vanilla extract during the final minute of mixing. If the frosting stiffens too quickly, add heavy cream a tablespoon at a time until you reach a consistency that holds its shape yet spreads easily — similar to thick peanut butter. If you love exploring different frosting techniques, you might enjoy the layered approach used in our [No Bake Cheesecake Cups](https://optimalrecipes.com/no-bake-cheesecake-cups/), which also relies on precision consistency. ### Assemble & Garnish 6 **Stack and frost the three-layer this recipe.** Ensure all cake layers are **completely cool** before assembling — even slightly warm layers will melt the frosting. Place the first layer top-side-down on a cake stand or serving plate. Using an offset spatula, spread roughly ¾ cup of caramel frosting evenly across the surface. Repeat with the second layer. Set the third layer on top, also top-side-down, so the flat bottom faces up for a clean professional finish. Frost the top generously, then work the remaining frosting down the sides, rotating the stand as you go. The entire assembly should take about 10 minutes. This layering technique is what gives every slice of Banana Pecan Caramel Cake its stunning cross-section — visible rings of moist banana cake separated by flowing caramel. 7 **Garnish with pecans and let the frosting set before slicing.** Immediately after frosting, press the garnish pecans onto the top and around the bottom border of the cake while the caramel is still tacky enough for them to adhere. For a polished presentation, arrange whole pecan halves in a decorative ring on top and scatter chopped pieces lightly around the base. The cake needs at least 30 minutes at room temperature for the frosting to firm up before you slice. Use a long, sharp knife dipped in hot water and wiped dry between cuts for clean, bakery-style slices. If you’re a fan of nutty, buttery bakes, be sure to try our [Best Brown Butter Chocolate Chip Cookies](https://optimalrecipes.com/best-brown-butter-chocolate-chip-cookies/) next — they share that same toasty depth that makes this this recipe so irresistible. Ready to make **this recipe**? Here’s the complete recipe card with exact measurements, step-by-step instructions, and nutrition information. **You might also love:** [Decadent Caramel Banana Pecan Cake – Rich & Moist](https://optimalrecipes.com/decadent-caramel-banana-pecan-cake-rich-moist-dessert/) · [Caramel Pecan Carrot Cake – Heavenly Dessert Recipe](https://optimalrecipes.com/caramel-pecan-carrot-cake-heavenly-dessert-recipe/) · [Gooey Caramel Pecan Pie Balls – Easy & Delicious Treat](https://optimalrecipes.com/gooey-caramel-pecan-pie-balls-easy-delicious-treat/) clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon ![](https://optimalrecipes.com/wp-content/uploads/2024/07/449474073_784929733810166_746268632318796442_n-1.webp) ## Banana Pecan Caramel Cake Recipe | Delicious Layers No reviews - Author: Patricia Jannet - Total Time: 90 - Yield: 1 three-layer 9-inch cake (12 servings) — towering banana pecan caramel cake with from-scratch frosting 1x [Print Recipe](#) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=%23) ### Description Banana Pecan Caramel Cake — a stunning three-layer Southern dessert perfect for celebrations and impressive entertaining. Makes 12 generous servings in 90 minutes with simple pantry-friendly ingredients. ### Ingredients Scale 1x2x3x **For the Cake:** - 3 cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 1 cup brown sugar, packed - 3 large eggs - 2 teaspoons vanilla extract - 1 ½ cups mashed ripe bananas (about 3 large bananas) - 1 cup buttermilk - 1 cup chopped pecans **For the Caramel Frosting:** - 1 cup unsalted butter - 2 cups packed light brown sugar - ½ cup heavy cream - 4 cups powdered sugar, sifted - 2 teaspoons vanilla extract - 1 cup chopped pecans (for garnish) ### Instructions - Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. - Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans. - Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. - Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached. - Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving. ### Notes - Refrigerator Storage: Place leftover Banana Pecan Caramel Cake under a cake dome or wrap slices individually in plastic wrap, then store in an airtight container in the fridge for up to 4 days. The caramel frosting firms up when chilled, so let slices sit at room temperature for 20 minutes before serving to restore that lusciously soft, spreadable caramel texture that makes this cake irresistible. - Freezer Storage: Freeze unfrosted layers or fully assembled Banana Pecan Caramel Cake for up to 3 months. Wrap the entire cake or individual slices tightly in plastic wrap, then in aluminum foil, and slide into a freezer-safe bag. Thaw overnight in the refrigerator for 10 hours. Frosted slices may show slight textural softening on the garnish pecans, but the caramel and banana flavors remain exceptional. - Oven Reheat: Preheat your oven to 300 °F. Place Banana Pecan Caramel Cake slices on a parchment-lined baking sheet and tent loosely with foil to prevent the frosting from scorching. Warm for 10 to 12 minutes until the center is just heated through. This gentle method softens the crumb without drying it out and slightly caramelizes the frosting edges for an almost fresh-baked aroma. - Microwave Reheat: Set a single slice of Banana Pecan Caramel Cake on a microwave-safe plate and heat at 50 percent power in 15-second bursts for a total of 30 seconds. Lower power prevents the caramel frosting from liquefying into a puddle. The cake’s center should feel warm but not hot when touched — overheating will make the crumb rubbery rather than pillowy soft. - Air Fryer Reheat: Place cake slices in the air fryer basket lined with a small piece of parchment. Set the temperature to 280 °F and heat for 3 minutes. This method gives the outer frosting a very slight toasty edge while warming the banana-rich crumb evenly inside. Watch closely — Banana Pecan Caramel Cake frosting can bubble if exposed to higher temperatures or longer times in the air fryer. - Prep Time: 30 - Cook Time: 30 - Category: Desserts & Sweets ### Nutrition - Serving Size: 12 servings - Calories: 685 calories - Sugar: 74g - Sodium: 285mg - Fat: 32g - Saturated Fat: 17g - Trans Fat: 0g - Carbohydrates: 98g - Fiber: 2g - Protein: 7g - Cholesterol: 105mg ### Did you make this recipe? Share a photo and tag us — we can't wait to see what you've made! --- **Source**: [Banana Pecan Caramel Cake Recipe | Delicious Layers](https://optimalrecipes.com/banana-pecan-caramel-cake-recipe-delicious-layers/) **Site**: Optimal Recipes - https://optimalrecipes.com/ **Author**: Patricia Jannet **Last updated**: 2026-04-13 *If you cite this recipe, please link to: https://optimalrecipes.com/banana-pecan-caramel-cake-recipe-delicious-layers/*